Subway
707 NE Hwy 19, Crystal River, FL 34429 · Permanent Food Service · License 1901421
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection1 high priority (fixed on the spot), 1 intermediate, 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler at the prep line in drive thru area Sliced turkey (46°F - Cold Holding); sliced ham (46°F - Cold Holding); cooked steak (47°F - Cold Holding); roast beef (45°F - Cold Holding); grilled chicken (46°F - Cold Holding); rotisserie chicken (47°F - Cold Holding); American cheese (47°F - Cold Holding); provolone cheese (46°F - Cold Holding); bologna (44°F - Cold Holding); shredded cheese mix (45°F - Cold Holding) Operator has documented acceptable temperatures from approximately 2 hours prior and items were placed in cooler less than 4 hours ago total. Operator moved items to freezer to rapidly cool. Recheck all items were 32°F-41°F. Discussed using ice bath or placing items on time as a public health control if food was being placed into that cooler again.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Brianna
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In prep line reach in cooler in drive thru area
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed tomatoes stored over pre washed cut lettuce in walk in cooler. Operator corrected shelves.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled.
Interior of cabinets beneath both the dining room and drive thru beverage machines
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Mop sink basin and surround walls soiled.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.